• Course

    Main

  • Prep time

    15 Mins

  • cook time

    20 Mins

  • servings

    4

  • Author

    @sncxkitchen

Ingredients

  • 2 tbsp cooking wine/cooking sake
  • 2 tbsp mirin
  • 2 tbsp low sodium tamari
  • 1 tbsp sesame oil
  • 1 tbsp water
  • 2 tsp miso, white, yellow or red, depending on preference
  • 2 tsp agave, or to taste
  • ½ tsp rice vinegar
  • ½ tsp black pepper
  • 2 tbsp grated apple
  • 1–2 cloves garlic, finely minced
  • 14 oz organic firm tofu, dried & sliced into 24 pieces, ½” thickness each
  • 1½ tbsp avocado oil or vegetable oil
  • 4 Lotus Foods Red Miso Rice Ramen Noodle Soup
  • 8 small stalks Chinese mustard greens/choy sum, trimmed & blanched (if not available, broccoli rabe or baby bok choy)
  • ½ cup frozen corn, thawed, warmed in hot water & drained

Garnish

  • chopped scallions
  • rayu (Japanese chili oil)
  • roasted sesame seeds

    product used in the recipe

    Red Miso Rice Ramen Noodle Soup

    • 1

      To make yakiniku marinade, whisk first 11 ingredients together until well combined. For a spicy version, add some ‘ichimi togarashi’ (ground red chili pepper) to the marinade.

    • 2

      Heat avocado oil in a large pan over a medium heat, add tofu and pan fry on all sides until golden brown.

    • 3

      Reduce heat to medium low and add prepared marinade. Coat tofu pieces in marinade and cook until it has reduced/thickened slightly. Turn off heat and remove pan from stove.

    • 4

      Prepare soup cups according to directions on package.

    • 5

      Divide noodle soups between 4 bowls. Add tofu (6 pieces per bowl), and top with greens and corn.

    • 6

      Garnish with chopped scallions, rayu, and sesame seeds. Serve immediately.

    product used in the recipe

    Red Miso Rice Ramen Noodle Soup

    Instruction video